Preheat oven to 475. Salt and pepper the chicken; let it rest until it reaches room temperature.

Step 2

Heat a glug of olive oil in a cast iron skillet over high heat. When it’s hot, add the chicken thighs skin side down. After 2-3 minutes, decrease the heat to medium high and cook the chicken for another 12 minutes. After about 5 minutes, add enough cherry tomatoes to fill in the gaps between the thighs and rearrange the chicken to make sure they’re all getting equal heat. Tuck in a few sprigs of thyme and a smashed clove of garlic.

Step 3

After the 12 minutes is up, use a spoon to roll the tomatoes around in chicken drippings, flip the thighs skin side up and transfer the skillet to the oven. Cook for 13 minutes.

Step 4

When time is up, check the chicken for doneness by making sure the juices run clear or the internal temperature is 165. Let the chicken rest for a few minutes before digging in! Serve with a simple salad and some crusty bread to sop up all of the delicious juices.

* garlic thyme marinated chicken thighs- Two to four whole thighs per package depending on the size of the individual thighs, minimum net weight of 1lb/package.